Neapolitan Pizza at home

Name: Neapolitan Pizza at home
Uploaded: 2022-12-02T15:06:08.000Z
Duration: 22 min 21 s

Introduction to Pizza Making

Overview: This video provides an overview of the history of pizza making, from its origins in Napoli to its current status as the most eaten food on the planet. It also explains how to make a Neapolitan pizza in a home oven.

History of Pizza Making

Pizza originated in Napoli in the 1800s, when bakers used leftover dough to make round flatbreads with tomato sauce, garlic, olive oil, and oregano.

Fast forward to today, and pizza is now the most eaten food on the planet.

The speaker went all in to learn more about pizza, eating all the pizza he could get his hands on, growing wheat, grinding it into flour, designing his own wood-fired oven, building a greenhouse, growing summer tomatoes, making his own sauce, starting a YouTube channel, shipping his oven all over the globe, and designing the most used pizza calculator on the internet.

Making a Neapolitan Pizza in a Home Oven

After baking thousands of Neapolitan pizzas, the speaker made a tutorial for people who had bought his pizza oven.

He then tried to make a Neapolitan pizza in a home oven, but found that it didn't work.

He realized that the original Neapolitan pizza is baked with fire, heating the pizza through radiation and conduction.

The fire heats up the air in the oven, cooking the ingredients, melting the cheese, and inflating the crust.

The speaker found that the traditional recipe didn't work in a home oven.

To make a Neapolitan pizza in a home oven, he added sugar to the dough to caramelize during the bake, and used olive oil to keep the dough supple and soft.

He also swapped out high moisture mozzarella for low moisture cheese, grated it, and covered the whole pizza with it.

This method was inspired by Italian immigrants in America in the 1900s, who had to make do with coal-fired bread ovens.

After four months of research, the speaker figured out how to make a great Neapolitan pizza in a home oven.

He added sugar to the dough to caramelize during the bake, used olive oil to keep the dough supple and soft, and swapped out high moisture mozzarella for low moisture cheese, grated it, and covered the whole pizza with it.

Making the Perfect Pizza

Overview: This video provides a step-by-step guide on how to make the perfect pizza using three sources of heat, New York style pizza dough, and a double bake technique.

Using Steel for Heat Conduction

Steel is a great material for storing and conducting heat, but it cannot store lots of heat due to its thickness.

To get the desired results, a thicker piece of steel is needed.

Making the Dough

Place the pizza steel in one of the higher racks of the oven and preheat at max temperature for 45 minutes.

Fill in a discount code to get a discount deal on the steel.

Get your dough ball and start pressing from the center all the way to the sides.

Lightly sauce the dough with crushed summer sun and tomatoes and leave one and a half centimeters of outer rim uncovered.

Double Bake Technique

Place the pizza with only sauce on the hot steel and bake it until the crust is starting to get some color.

Take it out, add a bit of sauce, cheese, basil, and oil, then pop it back into the oven for one and a half minutes.

This double bake technique keeps everything nice and fresh.

Results

The pizza has a beautiful rice, a beautiful bounce, and fragrant interiors.

The base is golden brown and crispy, while the center of the pizza stays soft, delicate, and moist.

The pizza is filled with bold flavors of fresh mozzarella, ripe tomatoes, basil, and olive oil.

Video description

00:00 The history of pizza & the science behind it 08:16 How to make a Neapolitan Pizza in your home oven The pizza steel Go to my website https://www.stadlermade.com/products/?utm_source=youtube&utm_medium=referral&utm_campaign=neapolitan_pizza_at_home and you will get a €10 discount on both the Pizza Steel and the full Baker Bundle by filling in the code: KEEPITSTEEL Pizza Steel from € 65 to € 55 Baker Bundle from € 98 to € 88 Amazing Neapolitan pizza and a low temperature home oven are two things that don’t belong together. Traditional Neapolitan pizzas are originally baked with high temperatures in a wood fired oven. At least that’s what we thought, but if we use the right techniques, a pizza steel and the pizza dough recipe developed by Italian immigrants in the early 1900s, we get something that comes pretty damn close! How to make New York pizza dough As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time. Get your custom dough recipe here: http://www.pizzadoughcalculator.com/?utm_source=youtube&utm_medium=referral&utm_campaign=neapolitan_pizza_at_home Ingredients 100% high gluten flour 62 % water 2 % salt 0,25% instant dry yeast 1 % sugar 3 % extra virgin olive oil Hand kneading Start by pouring all the water into a bowl. Add the salt, sugar, and yeast, and stir to dissolve. Then, gradually add the flour to your bowl, stirring continuously. As soon as all the flour has been absorbed, begin the first kneading for about 2 minutes. When no dry bits are left, you can add the oil and proceed with the second kneading for about 2 minutes. The dough will still be a bit rough after kneading. Let the dough rest for one hour, then use the fold-and-slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo. Machine mixing Add all the flour and yeast to the mixing bowl, set the machine to its lowest speed and add about half of the water. Let this knead for a couple of minutes and as soon as the water has been fully absorbed gradually add more water. When about 80% of the water has been added, add salt. Gradually add the rest of the water. Once all the water is incorporated, add the oil and knead for another 2 minutes. The entire kneading process will take about 15 minutes. Take the dough out of the mixing bowl and give it a few folds and slaps, cover and let it rest for 15 minutes. When this time is up, do another few folds and slaps. This helps the dough become stronger, which is necessary for the long proofing it will undergo. Cold fermenting & proofing Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them. This is how: Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favourite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F). Tips If you have a pizza steel, heat it up for 30 minutes at the maximum temperature your conventional oven can reach. Then start baking. This way you get a crispy pizza base. Credits Video: Loes Korten Animation: Ayoub Aghbalou Italian Voice Actor: Giorgio Gasco Music: Cas van Son & Rowan Hendrix Concept, Script & Research: Pieter Städler Caption & Research: Safia Abali Research: Mr. Moltisanti